{"id":1814,"date":"2024-08-30T15:33:47","date_gmt":"2024-08-30T12:33:47","guid":{"rendered":"https:\/\/www.asdami.com\/?p=1814"},"modified":"2024-12-27T12:12:18","modified_gmt":"2024-12-27T09:12:18","slug":"salatalik-kimci-%ec%98%a4%ec%9d%b4-%ea%b9%80%ec%b9%98","status":"publish","type":"post","link":"https:\/\/www.asdami.com\/?p=1814","title":{"rendered":"salatal\u0131k kim\u00e7i (\uc624\uc774 \uae40\uce58)"},"content":{"rendered":"\n
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kim\u00e7i tuzlanm\u0131\u015f ve fermente edilmi\u015f sebzelerden olu\u015fan geleneksel bir kore garnit\u00fcr\u00fc (banchan); genel olarak t\u00fcrkiye’de \u00e7in marulu diye sat\u0131lan napa lahanas\u0131 veya b\u00fcy\u00fck beyaz turplar ile yap\u0131l\u0131yor. kore ac\u0131 biber tozu (gochugaru), ye\u015fil so\u011fan, sar\u0131msak, zencefil ve tuzlanm\u0131\u015f deniz \u00fcr\u00fcnleri i\u00e7ine konulan en \u00f6nemli malzemeler. garnit\u00fcr olarak yendi\u011fi gibi, \u00e7orbalara ve g\u00fcve\u00e7lere de eklenebiliyor.<\/p>\n\n\n\n

temel malzemesi farkl\u0131 sebzeler olan y\u00fczlerce farkl\u0131 kim\u00e7i t\u00fcr\u00fc oldu\u011fu gibi kim\u00e7i ustalar\u0131 ve hatta kim\u00e7i enstit\u00fcs\u00fc var g\u00fcney kore’de. malum g\u00fcney kore dizileri ve filmleri \u00e7ok reva\u00e7ta; yemeklerini de epey \u00f6ne \u00e7\u0131kar\u0131yorlar buralarda. izlediyseniz mutlaka biliyorsunuzdur. a\u015fa\u011f\u0131daki foto\u011frafta baz\u0131 t\u00fcrleri var. en arkadaki benim yapt\u0131\u011f\u0131m salatal\u0131\u011f\u0131n ba\u015fka bir versiyonu; salatal\u0131klar b\u00fct\u00fcn b\u0131rak\u0131lm\u0131\u015f. <\/p>\n\n\n\n

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geleneksel olarak, gimjang ad\u0131 verilen k\u0131\u015f kimchisi, k\u0131\u015f aylar\u0131nda donmay\u0131 \u00f6nlemek ve yaz aylar\u0131nda fermantasyon s\u00fcrecini yava\u015flatacak kadar so\u011fuk tutmak i\u00e7in onggi ad\u0131 verilen b\u00fcy\u00fck toprak fermantasyon kaplar\u0131nda saklan\u0131yor. hatta g\u00fcn\u00fcm\u00fczde, ev tipi kimchi buzdolaplar\u0131 yayg\u0131n olarak kullan\u0131yor. \u00f6rne\u011fin samsung’un bir kim\u00e7i buzdolab\u0131n\u0131 g\u00f6rd\u00fcm. bu gerekli \u00e7\u00fcnk\u00fc cidden a\u011f\u0131r bir kokusu var bu yiyece\u011fin. <\/p>\n\n\n\n

asl\u0131nda kim\u00e7i \u00fczerine s\u00f6yleyecek \u00e7ok \u015fey var; belki buraya merakl\u0131lar\u0131 i\u00e7in bir yaz\u0131 yazar\u0131m bir g\u00fcn. <\/p>\n\n\n\n

\u015fimdi susay\u0131m ve tarife ge\u00e7eyim.<\/p>\n\n\n\n

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malzemelerim<\/em><\/strong>; 
– 3 orta boy salatal\u0131k
– 1 orta boy havu\u00e7
– 1 yemek ka\u015f\u0131\u011f\u0131 iri tuz
– 2 yemek ka\u015f\u0131\u011f\u0131 ac\u0131 pul biber ve bir tatl\u0131 ka\u015f\u0131\u011f\u0131 ac\u0131 biber sal\u00e7as\u0131
– yar\u0131m na\u015fi armudu veya elma
– bir parmak kadar taze zencefil
– bir yemek ka\u015f\u0131\u011f\u0131 mirin veya bal
-bir yemek ka\u015f\u0131\u011f\u0131 soya sosu (bal\u0131k sosu, istiridye sosu kullan\u0131labilir.)
-bir yemek ka\u015f\u0131\u011f\u0131 kavrulmu\u015f susam<\/p>\n\n\n\n

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nas\u0131l yapt\u0131m<\/em><\/strong>; 
– salatal\u0131klar\u0131 kabuklar\u0131 ile birlikte ince dilimler halinde do\u011frad\u0131m, bir yemek ka\u015f\u0131\u011f\u0131 tuzla kar\u0131\u015ft\u0131rd\u0131m ve \u00fczerine a\u011f\u0131rl\u0131k koyarak 30 dakika beklettim.
– havu\u00e7lar\u0131, armudu ve ye\u015fil so\u011fan\u0131 ince dilimler halinde do\u011fad\u0131m.
– sar\u0131msak ve zencefili p\u00fcre haline getirdim.
– salatal\u0131k d\u0131\u015f\u0131nda kalan b\u00fct\u00fcn malzemeyi iyice kar\u0131\u015ft\u0131rarak bir kenarda beklettim.
– 30 dakikan\u0131n sonunda, salatal\u0131klar\u0131n suyunu ellerimle iyice s\u0131kmaya \u00e7al\u0131\u015ft\u0131m ve sosla birlikte hepsini kar\u0131\u015ft\u0131rd\u0131m.<\/p>\n\n\n\n

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baz\u0131 notlar<\/em><\/strong>;<\/p>\n\n\n\n

\u2714 bu taze yenen bir kim\u00e7i ve en fazla be\u015f g\u00fcn i\u00e7inde t\u00fcketmek gerekiyor.<\/p>\n\n\n\n

\u2714 koydu\u011funuz kab\u0131n korunakl\u0131 olmas\u0131na dikkat edin; aksine durumda buzdolab\u0131na ciddi bir koku yay\u0131labiliyor. ben kab\u0131 s\u0131k\u0131ca bir, bazen iki buzdolab\u0131n po\u015fetinin i\u00e7ine koyuyorum.<\/p>\n\n\n\n

\u2714 orijinal tarifte bal\u0131k sosu ve hatta minik kurutulmu\u015f karidesler var. ama ben soya sosu ile yetiniyorum.<\/p>\n\n\n\n

\u2714 sa\u011flam ac\u0131 bir yiyecek ve ama i\u00e7ine konulan meyve, mirin veya bal ac\u0131y\u0131 enteresan bir \u015fekilde dengeliyor.<\/p>\n\n\n\n

\u2714 yemeklerin yan\u0131na \u00e7ok iyi giden bir garnit\u00fcr; bir t\u00fcr tur\u015fu diye d\u00fc\u015f\u00fcn\u00fcn.<\/p>\n\n\n\n

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kim\u00e7i tuzlanm\u0131\u015f ve fermente edilmi\u015f sebzelerden olu\u015fan geleneksel bir kore garnit\u00fcr\u00fc (banchan); genel olarak t\u00fcrkiye’de \u00e7in marulu diye sat\u0131lan napa lahanas\u0131 veya b\u00fcy\u00fck beyaz turplar ile yap\u0131l\u0131yor. kore ac\u0131 biber tozu (gochugaru), ye\u015fil so\u011fan, sar\u0131msak, zencefil ve tuzlanm\u0131\u015f deniz \u00fcr\u00fcnleri i\u00e7ine konulan en \u00f6nemli malzemeler. garnit\u00fcr olarak yendi\u011fi gibi, \u00e7orbalara ve g\u00fcve\u00e7lere de eklenebiliyor. temel […]<\/p>\n","protected":false},"author":3,"featured_media":1828,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[],"class_list":["post-1814","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-dm"],"_links":{"self":[{"href":"https:\/\/www.asdami.com\/index.php?rest_route=\/wp\/v2\/posts\/1814","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.asdami.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.asdami.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.asdami.com\/index.php?rest_route=\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.asdami.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1814"}],"version-history":[{"count":5,"href":"https:\/\/www.asdami.com\/index.php?rest_route=\/wp\/v2\/posts\/1814\/revisions"}],"predecessor-version":[{"id":2070,"href":"https:\/\/www.asdami.com\/index.php?rest_route=\/wp\/v2\/posts\/1814\/revisions\/2070"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.asdami.com\/index.php?rest_route=\/wp\/v2\/media\/1828"}],"wp:attachment":[{"href":"https:\/\/www.asdami.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1814"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.asdami.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1814"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.asdami.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1814"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}